Desserts and Baked Goods

If you were ordering dessert, which would you choose? Angel Food Cake Brownies Lemon Meringue Pie Vanilla Cake with Chocolate Icing Strawberry Shortcake Chocolate Cake with Chocolate Icing Ice Cream Carrot Cake

Dessert Profile Angel Food Cake Sweet, loving, cuddly. You love all warm and fuzzy items. A little nutty at times. Sometimes you need an ice cream cone at the end of the day. Others perceive you as being childlike and immature at times. Brownies You are adventurous, love new ideas, are a champion of underdogs and a slayer of dragons. When tempers flare up, you whip out your saber. You are always the oddball with a unique sense of humor and direction. You tend to be very loyal. Lemon Meringue Pie Smooth, sexy and articulate with your hands, you are an excellent after- dinner speaker and a good teacher. But don’t try to walk and chew gum at the same time. A bit of a diva at times, but you have many friends. Vanilla Cake with Chocolate Icing Fun-loving, sassy, humorous. Not very grounded in life; very indecisive and lack motivation. Everyone enjoys being around you, but you are a practical joker. Others should be cautious in making you mad. However, you are a friend for life.

Dessert Profile (cont) Strawberry Short Cake Romantic, warm, loving. You care about other people and can be counted on in a pinch. You tend to melt. You can be overly emotional and annoying at times. Chocolate Cake with Chocolate Icing Sexy, always ready to give and receive. Very creative, adventurous, ambitious and passionate. You have a cold exterior but are warm on the inside. Not afraid to take chances. Will not settle for anything average in life. Love to laugh. Ice Cream You like sports, whether it be baseball, football, basketball or soccer. If you could, you would like to participate, but you enjoy watching sports. You don’t like to give up the remote control. You tend to be self centered and high maintenance. Carrot Cake You are a very fun loving person, who like to laugh. You are fun to be with. People like to hang out with you. You are a very warm hearted person and a little quirky at times. You have many loyal friends.

Types of Strengtheners Bread flour – high in gluten (protein – that when kneaded becomes elastic and stretchy) Cake flour – low in gluten, pure white in color Pastry flour – not as strong as bread flour, not as delicate as cake flour All purpose – falls between pastry and bread flour Purpose: Provide Stability

Other Ingredients What do they do? Fat- butter, shortening, oil – flavor, freshness, moisture Sweetener- Sugars, honey – flavor, tenderness, color Flavorings – Cocoa, spices, salt, extracts – taste and color Leaveners – baking powder, baking soda, yeast, air – makes food item rise Thickeners- gelatin, flour, starch, eggs - thickens Liquid – water, milk, cream, honey, butter – moisture, develops gluten Additives – Food coloring – adds color

------------------------------ = % of ingredient Bakers Percentage Weight of ingredient ------------------------------ = % of ingredient Weight of flour x 100% For Example: 10 lb of flour x 20% = 2 lb sugar

Sifting Why sift? Adds air, removes lumps & impurities Alternatives to sifting? Weigh ingredients, fluff if measuring.

Lean Dough vs Rich Dough Lean dough – flour, water, yeast, salt – little or no sugar or fat. French Bread or Hard Rolls are examples. Rich dough – fat, sugar, eggs, milk, etc… Richer texture. Rolls, Danish, cinnamon rolls are examples.

Straight-Dough Method All ingredients at once – yeast and water first, then remaining ingredients.

Purpose of Kneading Develops gluten – makes dough stretch – creates proper texture.

Sponge Method Mix all the yeast, ½ the liquid and ½ the flour. Let rise until double. Add remaining ingredients. Makes a lighter texture and more unique flavor

Starter A mixture of water, yeast and flour that has been fermented until it has a sour smell. Sourdough Bread

Proofing Once the dough is in the pan – it proof or rises a second time. This should be at 95-115 degrees. Should double in size before baking.

10 Steps to Bread Scaling – measure accurately Mixing & Kneading – develop gluten Fermentation – yeast acts on sugars to produce carbon dioxide and alcohol. CO2 gets caught in gluten and pushes up Punching Down – expel and redistribute gas pockets Portioning – divide into equal parts Rounding – smooth into round balls, outer layer of gluten becomes smooth and holds in gasses Shaping – change form as desired Proofing – raise second time – double in size Baking – usually about 400 degrees, golden brown color Cooling & Storing – remove from pans, cool at room temperature – store in moisture proof bags after completely cooled

What is Quick Bread? Snack or dessert that is quick to make Biscuits, scones, muffins Uses chemicals to leaven not yeast – rising is not required.

Difference? Dough Batter Stiff, but pliable Semi-liquid, usually thin enough to be poured. Typically has more fat and sugar than a dough

Preparation Methods Creaming – fat and sugar are creamed together cake is an example Foaming – foam of whole eggs, yolks or white provide structure, as in angel food cake Straight dough – all ingredients at once – corn bread or muffins are examples Two-Stage – ½ of liquid is added and mixed. Then remaining liquid is gradually added. Batter with a high sugar ratio.

Biscuit Method Rub or cut fat into the flour until the mixture is mealy in appearance. Sometimes it is briefly kneaded, but not for long – will get too tough.

Why Icing? Improve qualities by protecting the cake Contribute flavor and richness Improve appearance

Types of Icing Buttercream – sugar & fat (butter is best – shortening has a greasy mouth feel) Foam – boiled icing, made with hot sugar syrup Fondant – sugar, water and glucose, smooth Fudge – cocoa, sugar, butter and milk or water, use while warm (Texas Sheet Cake) Ganache – chocolate and cream Glaze – corn syrup, fruit, chocolate, really thin, usually poured, can use heated jam, looks shiney Royal – Dries brittle, sugar and egg whites – gingerbread houses

Steamed Pudding Batter that is more stable than a soufflé, very moist Examples – baked custard and chocolate sponge pudding

Soufflés Batter that is lightened with beaten egg white and baked. Not stable. Soufflé rises and moisture evaporates and the batter sets – can fall easily.

Pie 3-2-1 – 3 parts flour, 2 parts fat, 1 part water Overhanding creates a tough crust – don’t work the gluten!!! Baking Blind: preparing a pre-baked pie shell. Why would you do that? Successful blind baking – dock the bottom with a fork, cover with parchment and use weights to hold down the bottom (baking weights, dry rice or beans)

“Dock” Pierce it with a fork – why?? Allow air to escape or for the texture like focaccia bread.

Springform Pan Straight sided pan with removable sides so you can get the cake out with destroying it.

Roll-in Dough Used to make Danish, croissants and puff pastry. Roll dough, spread with butter, fold in thirds, chill. Roll spread with butter, fold in thirds, etc…hundreds of layers when done.

Other Pastry Doughs Puff Pastry – Danish – may layers Phyllo – super thin dough – layered when used with butter- baklava Pate a choux – cream puffs and eclairs

Cookies Bagged: Pastry Bag - Macaroons Bar: Bake strips of dough, then cut - Biscotti Dropped: Spoon or Scoop - Chocolate Chip Icebox: Rolled in Log, Chilled and Sliced - Chocolate Icebox Molded: Rolled in hands - Peanut Butter Rolled: Stiff dough, rolled and cut - Sugar Sheet: Batter covers entire pan - Brownies

What’s Your Chocolate IQ?

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Chocolate IQ Answers- 1 point for each correct response

How did you do?

Chocolate History Mayans believed it was a divine food from the gods. French thought it to be a dangerous drug Love, romance

Chocolate preparation Comes from cocoa beans from cacao trees. Roast cocoa beans – dry fermentation

Continued Loosen outer shell and crack bean shown: shells, used in gardens Beans are broken into small pieces called nibs

Continued Crushed into paste – completely unsweetened, called chocolate liquour Pressed to separate the liquid from the solid. Liquid is cocoa butter. This can be combined with chocolate liquour to make eating chocolate.

Types of Chocolate Type Description Form Chocolate, bitter sweet Solid chocolate 35-50% chocolate liquor, 15% cocoa butter and 35-50% sugar Blocks, bars, chunks & chips Chocolate liquor Chocolate flavored portion of the chocolate Blocks or bars Chocolate semi-sweet Solid chocolate about 45% chocolate liquor, 15% cocoa butter and 40% sugar Chocolate, unsweetened 90% chocolate liquor, 5% cocoa butter, maybe 5% sugar Cocoa Only 10-25% of cocoa butter remains Powdered Cocoa butter Vegetable fat portion of chocolate, added for chocolate Wrapped in plastic at room temperature

Tasting Chocolate Cleanse your palate Chocolate needs to be room temperature Allow the chocolate to dissolve in your mouth – don’t bite or chew Describe what you taste at the beginning, during and after

Storage Cool, dry place. Wrap carefully Refrigeration causes moisture to condense. May need to refrigerate in hot humid weather. Bloom – cocoa butter has melted and recrystallized on the surface. No change in flavor, but looks funny. Should keep several months.

Tempering Chocolate Why? How? So it will harden evenly and have a good shine Can be purchased already tempered How? Finely chop 1 pound of chocolate. Put in a heat proof bowl set over a pan of simmering water. Don’t let the water near the chocolate. Melt the chocolate to 105 degrees, stirring. Stir in more chocolate until melted. Keep stirring until the temperature drops to 87 degrees. Place back over simmering water. Heat back to 92 over hot water. Re-heat to 92 if it gets too thick.

Chocolate uses Sauces or icing (Ganache) Dipping Piping - garnish

Frozen Desserts Ice cream – Vanilla must have a minimum of 10% milk fat other flavors 8% Quality Ice Cream – Custard (cream, milk, eggs) Gelato – Italian Ice Cream no eggs, whole milk not cream Sherbet – fruit puree, milk and/or egg Sorbet – No dairy just fruit with sweeteners Frozen Yogurt – Yogurt – can be low-fat or non-fat

Poached Fruit and Tortes Fruit with sugar, spices and wine or water – cook until tender The more sugar the more firm the fruit will be Torte – many layer cake filled with buttercream or jam

Dessert Sauces and Creams Crème anglaise – vanilla flavored custard sauce made from milk, egg yolks and sugar Coulis – Fruit sauce – cooked lightly to activate thickener, strain seeds thicken with cornstarch or arrowroot, don’t cook much – fresh fruit taste Fruit Syrup – cooked sugar based juice – sugar is the thickener Caramel Sauce – Sugar and butter sometimes with cream, cook to change color and thicken Butter-Scotch Sauce – Caramel with vanilla and brown sugar Sabayon – Foam of egg yolk, sugar and wine – can not be held Pastry Cream – filling for eclairs, eggs, sugar, flour or cornstarch, milk and cream – this is a basic is many kitchens. Bavarian Cream – vanilla sauce, gelatin and whipped cream. Used as a filling.